Reprinted from The Blood Type Diet Website (

Savory Meatloaf


Moist, savory meatloaf bursting with flavor. It is a little more work than other meatloaf recipes, but the results are so rewarding, it's worth it.

  • SAUCE:
  • 1 cup apple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup wheat-free tamari
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon iodized [or sea] salt
  • 2 Tablespoons arrowroot powder
  • You'll use some of this sauce IN the meatloaf, then the rest later OVER the meatloaf, so make this first.
  • 3 slices Ezekiel bread, dried
  • 2 eggs
  • 1/4 cup marinara* or other type O appropriate tomato sauce
  • 1/4 cup savory meatloaf sauce
  • 1/4 cup nutritional yeast
  • about 10 ounces organic chicken or turkey sausage
  • 1 pound lean ground beef
  • * I use Ragu Light Tomato & Basil marinara - there's NO corn syrup, and no added fat.
How to make it:
  1. SAUCE:
  2. Combine all ingredients except arrowroot in a medium frying pan.
  3. Mix thoroughly
  4. Add arrowroot, mixing till it's completely absorbed. Turn on heat to Medium and bring to a boil; stir periodically.
  5. When liquid becomes noticeably darker and thick, it's done!
  7. Preheat oven to 350*.
  8. With a blender or food processor, grind up Ezekiel bread into fine bread crumbs.
  9. In a large bowl, combine eggs, marinara or other tomato sauce, savory sauce, and bread crumbs.
  10. Stir well until combined.
  11. Cut sausage lengths into 1-inch pieces and grind in a blender or food processor.
  12. Combine sausage, ground beef and the bread crumb mixture - mix thoroughly by hand. You want to try and get the mixture as uniform in color as possible.
  13. Mold the mixture in a standard loaf pan (glass works best - doesn't burn the outside of the meatloaf).
  14. Bake, covered, for 50 minutes.
  15. Spread the most of the rest of the savory sauce over it and bake another 10 minutes. (You may want to reserve just a bit of the sauce to pour over the individual meatloaf slices before serving.)